Art/ Heritage

SACRED ART IN 100 WORDS

Pentecost
Jean II Restout
1732
Musée du Louvre, Paris

The artist presents a dramatic depiction of the birth of the Church. The scene is set in a large, Roman-style courtyard flanked by pillars. As the heavens open, we see the ‘rush of violent wind’ that fills the house, followed by ‘tongues of fire’ which came to rest on each disciple. The apostles demonstrate overwhelmed emotions – fear, awe, amazement, adoration, humility. Presumably, Peter exits to deliver his first sermon. The Blessed Virgin Mary stands majestically at the centre, calmly receptive to the Spirit of Life. What happens here is renewed today. Interestingly the artist depicts the disciples on an altar as they offer all that they are to God. They were not the same again. As we surrender to the Spirit, neither will we be the same.

Spread the love ♥
       
Continue Reading
Food

Paneer and Spinach Tikki

Ingredients:
100 gms Cottage cheese (panneer) crumbled
1 small bunch of Spinach leaves, finely chopped
1 medium-sized boiled Potato, mashed
2 Green Chillies, very finely chopped
3 tbsp of powdered fried gram
Salt to taste
Veg Oil  

Method:

 Crumble the paneer, wash and finely chop spinach leaves and mash the potato. In a wide bowl, place all the ingredients except oil. Combine and mix well. If the mixture is sticky add some more fried gram powder. Divide the mixture into small balls and flatten them to a round shape or any desired shape.Heat oil in a pan. Place the flatten  tikkis on the pan and cook in a medium flame for 2 mins or till it’s done.Then flip on the other side carefully and cook again for 2 more mins till it turns crisp and golden brown. Repeat the same for the remaining mixture. Serve it with tomato ketchup.

Spread the love ♥
       
Continue Reading
Art/ Heritage

SACRED ART IN 100 WORDS

The Door of the Fold
Sybil Parker
1895

The artist presents Christ as the spotless Lamb of God. His gaze is focused on His sheep. Notice the pair of turtle doves perched on the attic. Aren’t they reminiscent of the offering during the Presentation of Jesus in the Temple? The doves would soon be replaced by Christ Himself. To our right, we see the symbols of the passion – the rock signifying Golgotha, the Titulus Crucis, the Blood-red robe, and Shepherd’s staff. As the horizontal and vertical beams of wood intersect to form a Cross, the Shepherd becomes the Lamb of Sacrifice. Notice the grapevines and sheaves of wheat in the background. The Sacrifice is transformed into the Sacrament of Love. Truly, the Sacrament of the Holy Eucharist is our door to Salvation.

Spread the love ♥
       
Continue Reading
Art/ Heritage

SACRED ART IN 100 WORDS

The Crucifixion
Matthias Grünewald
c. 1515
Musée d’Unterlinden, Colmar

The artist presents a harrowing depiction of the Crucifixion. Christ, wounded, writhes in pain. The witnesses to his death are anguished. Mary Magdalene kneels in supplication while Mother Mary collapses in the arms of John the apostle. To our left, John the Baptist accompanied by a lamb points out to the Sacrificial Lamb of God.

The artist painted the altarpiece for the monastery of St Anthony. The monks operated a hospital for those afflicted by the dreadful disease known as ‘St. Anthony’s fire’ or ergotism.

Christ, Himself, presents its symptoms from the Cross. Notice the red sores on his skin. Christ partakes in our human suffering and pain. He reminds us no matter how great our pain, His agony on the Cross, conquered by the Resurrection, is greater still.

Spread the love ♥
       
Continue Reading
Food

 

A few days ago I felt like having some pani puri. While the the puris are freely available and the chickpeas or white channa can easily be boiled with a little salt or pressure cooked to a semi pulp, its the sweet and spicy liquid that makes all the difference. My parishioner Rashida Noronha made this fantastic ‘pani’ for the pani puri. I just had to get my hand on the recipe and share it with you. Cheers and say a prayer for Rashida who shared this recipe. 

Ingredients
1) Black salt 1/2 Teaspoon
2) Salt – according to your taste
3) Green chillies – 6-7 
4) coriander a handful
5) Dates which have been deseeded (khajur) – 8 ot 9 or 25 grams
6) Tamarind – 25 grams
7) Jaggery – 50 grams 
8) Roasted jeera (cumin) – 1/2 teaspoon

Roast the jeera on a tava or girdle. In a blender, powder the roasted jeera, remove and set aside. Now grind the green chillies and fresh coriander adding a little water. Set aside. In a bowl add a bit of warm water and add the tamarind, dates and jaggery and mix well till you get a thick paste. You could also blend this if you like separately. Before you add the jaggery make sure you cut it into fine slivers so that it dissolves easily. 

Now take  about 750 ml of water. In it add the coriander and and chilli mixture, salt, black salt, ground roasted jeera  and the pulp mixture of dates, jaggery and tamarind. Stir all this well and taste for salt. Now pass this through a sieve and squeeze off any liquid from the residue mixture and  you have your golden liquid for the pani puri

Spread the love ♥
       
Continue Reading